Get your Irish on with this easy Irish Soda Bread. Nope I’m not Irish – not even one little bit but that doesn’t mean I can’t enjoy some of the tasty foods this time of year. I’m all for Irish stew, pasties, potatoes of all kinds, Guinness, Bailey’s Irish Cream, Irish coffee and even McDonald’s shamrock shakes (do they count? I hope so!) I do pass on corned beef/hash and bangers/mash though. And I’m definitely having a few slices of this soda bread. In fact, I ate about 3 when I was taking pictures…. and I wonder why I can’t loose any weight. Oh well, I be better tomorrow – or at least TRY!
You might have noticed that I called it Steph’s. She’s a good friend of mine and happens to be married to someone who is Irish. So I knew I was in good hands when I was looking for an authentic recipe. Seriously, this is so easy to make and I love the amount of sweetness (not overly), raisins and caraway seeds. It’s a perfect treat to have with your morning coffee or as a snack any time. These also freeze well, so double your batch, make 4 mini loaves and keep a few in the freezer on hand.
As I mentioned before, one of the perks the DIY Guy has is when I’m working on recipes during the week on my day off like today. I had just finished my shoot and decided to surprise him with an afternoon treat. His face lit up when I walked in and then asked why there was a bottle of vanilla vodka on the kitchen counter… Stayed tuned for that recipe soon and no, he doesn’t get to sample the cocktails during work time 🙂 Those are all for me!
Here’s a sneak peek link!
Steph’s Irish Soda Bread
Easy One Pot Lasagna Soup
- 2 tablespoons olive oil
- 24 oz. Italian sausage
- 2 cups chopped onions
- 3 cloves minced garlic
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 2 oz. tomato paste
- 28 oz. can fire roasted diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 oz. mafalda pasta
- 1/3 cup minced fresh basil
- salt and pepper to taste
- 8 oz. ricotta
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon salt
- 2 cups shredded mozzarella cheese
- Heat the olive oil in a dutch oven or large pot. Crumble the sausage and brown for 5 minutes.
- Add onions and saute for 5 minutes then add the garlic, oregano and red pepper flakes and cook for another minute.
- Add in the tomato paste mixing it in well. Cook for 3 minutes (the paste will turn a rusty brown color)
- Next add in the tomatoes, bay leaves and chicken stock. Combine and bring to boil.
- Reduce the heat then simmer mixture for 30 minutes
- Add in basil and season with salt and pepper
- Cook pasta separately (see notes in blog post) while soup is simmering.
- Combine the ricotta cheese, parmesan cheese and salt and set aside
- When ready to serve, add in the pasta and stir well
- Place in each bowl about 2 tablespoons ricotta mixture 1/4 cup of the mozzarella cheese
- Ladle soup over top and stir to combine
- Stir and enjoy!